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Breton shortbread
Traditional Breton biscuits, crumbly and buttery, easy to make by hand or with a mixer. Ideal for a snack or with coffee.
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Cost Breakdown
Critical Success Points
- • Use salted butter or add salt if using unsalted butter.
- • Do not roll the dough too thin (≈5 mm thickness).
- • Bake on a perforated sheet to prevent biscuit spreading.
Safety Warnings
- • Handle the hot oven with care.
- • Allow the trays to cool before touching.
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